GRILLED LANGOUSTINES WITH THAI RED CURRY SAUCE

GRILLED LANGOUSTINES WITH THAI RED CURRY SAUCE

Ingredients:

2 Cloves of Garlic, Chopped

1 Teaspoon Ginger, Minced

1 Tablespoon Brown Sugar

3 Tablespoons Thai Red Curry Paste

4 Tablespoons of Olive Oil, plus some for basting

1/2 Cup of Coconut Milk

1 Tablespoon of Yuzu Lime Juice*

8 Langoustine Tails, Cut in Half

Fleur de Sel * to taste

2 Tablespoons Parsley, Chopped

*Can be bought in specialty food stores

Method for Thai Red Curry Sauce:

Over low heat, combine garlic, ginger, brown sugar, curry paste and olive oil in a sauce pot. Slowly sauté for five minutes while continuously stirring. Add coconut milk. Once mixture comes to a boil, remove from heat. Add yuzu lime juice. Strain through a fine mesh strainer. Cover and keep warm.

Method for Langoustines:

Split langoustine tails in half. Shell side down, baste with olive oil and Fleur de Sel to taste. Grill shell side down for one minute. Flip and grill meat side down for an additional minute. Remove from heat.

Assembly:

On four plates, place lobster tails shell side down. Spoon Thai Red Curry Sauce over top of each tail and sprinkle with chopped parsley.

Wine Pairing:

Addison’s head sommelier Jesse Rodriguez suggests a German Riesling from the Mosel Valley.